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There are several times in the year when you get something really special that doesn’t come all the time. At the moment there are the wild garlic leaves in the woods and from the supermarket fresh garlic from France.

The first delicate broadbeans are another thing that is special. I like to make a pasta sauce with the fresh garlic if I can still get it, a packet of philly or similar cheese and a cup full of pea sized baby broad beans just slightly cooked. Salt ,black pepper fresh thyme…that is all. Never get tired of it there’s no real chance to.

The shallot is one I grew by the back door last year; they have stored really well.